Special Equipment
18 6-inch skewers, soaked in water for at least 30 minutes if they’re wood or bamboo

Cooking Directions:

Preheat broiler and arrange a rack 4 inches from the heat. Spray a large rimmed baking sheet with cooking oil.

Meanwhile, in a medium bowl, combine the blue cheese, mayonnaise, sour cream, and milk. Season with salt and set aside. In another small bowl, combine the butter and 2 tablespoons of the hot sauce. Set both mixtures aside.

In a large bowl, combine the pork and remaining 2 tablespoons of hot sauce. Season generously with salt. Thread the pork onto skewers and arrange on prepared baking sheet. Broil for 4 minutes. Turn and broil until tender, 4 to 5 minutes. Remove pork from broiler and let rest at least 3 minutes. While pork is resting, brush both sides with the butter mixture.

Serve the skewers and celery sticks with the blue cheese sauce on the side.

*Note: Instead of making the blue cheese sauce from scratch, you can purchase ready-made blue cheese dressing.

Yield: 6 servings

Nutrition per serving Pork (Serving is 1 skewer with hot sauce)

Serving Suggestions:

While this crowd-pleasing appetizer is great for the holidays, it’s also perfect for football weekends, tailgating, and other entertaining year-round. If you’d like, you can use boneless pork loin chops instead of the tenderloin. And, while it wouldn’t be traditional, you can swap the celery for carrot sticks, or serve a combination of the two.

Cooking Directions:

Preheat the oven to 325 degrees F.

In a small saucepan set over medium heat, combine the hot sauce and butter. Bring to a boil while whisking until it’s smooth, then set the buffalo sauce aside.

Arrange 2 layers of aluminum foil, large enough to wrap around each rack of ribs, on your work surface. Place a rack in the center of each foil setup and season both sides generously with salt and pepper. Coat the meat side of the ribs, which should be facing up, with 1/2 cup of the buffalo sauce. Wrap the ribs tightly with the foil, place on a baking sheet, and bake until tender, about 1 hour.

Remove ribs from oven, place the oven rack in the middle of the oven; turn the oven to broil. Remove the ribs from the foil and lay them, meat side up, on a foil-lined baking sheet. Coat each rib with 1/4 cup of the buffalo sauce and broil until the sauce starts to brown, 4 minutes. Continue to broil and baste the ribs until you have used another 1/4 cup of buffalo sauce per rack.

Let the ribs rest for 10 minutes, then cut into individual ribs. In a large bowl, toss the ribs with the half of the remaining buffalo sauce. Arrange the ribs on a serving platter and serve with blue cheese dressing and celery and carrot sticks.

Cooking Directions:

Mix chili peppers, garlic, ginger, oil, and tequila, soy sauce and lemon juice. Place pork in a deep dish. Add the marinade and place in the refrigerator for 6 or more hours.

Take out the pork chunks from the marinade and insert them onto metal skewers, alternating between bell peppers, pineapples, and cherry tomatoes. Place marinade in a saucepan and bring to a boil and simmer for 8 minutes to thicken slightly. Grill kabobs for 5 minutes per side and baste with marinade frequently.

Serves 4.

Serving Suggestions:

A flavorful marinade for these kabobs make a tasty addition to your tailgate party.